Avery Apricot Sour joins ‘Botanicals’ as 4th release

The barrel-aged series debuted with Raspberry Sour in May of 2015. Not long after, Vanilla Bean Stout was added to the series, and most recently Tangerine Quadrupel Ale.

The brewery is leaning back “tart” with Avery Apricot Sour. Just like its predecessors, each beer comprises of the four usual beer ingredients, and one specially chosen outside ingredient. The same mixed sour and wild culture in Raspberry Sour is used Apricot, with more lactic acid in the finished beer.

“As the second sour of the series, it is brewed with the same bacterial and yeast cocktail as Raspberry Sour, however the result is a more lactic beer with minimal malt character and a ton of apricot”. – Special Project Brewer Leigh Audin

Avery Apricot Sourwill be available in 22 ounce bottles and draft starting January 30th.

Beer Street Journal has one of the largest online collections of original content dedicated to covering beer culture, education, and the advancement of the beer industry. With thousands of articles, millions of unique visitors, and exposure in over 200 countries, Beer Street Journal is paving the way to enabling category growth, engaging a broader consumer base, and promoting better tasting beer for years to come.